This fruit salad is perfect for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the citrusy sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it.
This fruit salad recipe is bright, colorful, and incredibly delicious.
How to Make Fruit Salad
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Fruit Salad Ingredients
These are the ingredients you'll need for this top-rated fruit salad recipe:
· For the sauce: fresh orange and lemon juices, brown sugar, grated orange and lemon zests, and vanilla extract
· The fruit you'll need: pineapple, strawberries, kiwis, bananas, oranges, grapes, and blueberries
Note: Of course, this is a super customizable recipe — you can omit certain fruits or add other fruits to suit your taste and what you have on hand!
How to Make a Fruit Salad
Here's a brief overview of what you can expect when you make this easy fruit salad:
1. Make the sauce on the stove and let it cool.
2. Arrange the fruits in a container, then pour the sauce over them.
3. Cover and refrigerate to allow the flavors to meld.
Can You Make Fruit Salad Ahead of Time?
Yes! This fruit salad is actually a great make-ahead recipe, as the flavors need time to meld in the fridge before serving. Make the dish the day before, then store it in an airtight container in the refrigerator until you're ready to serve it.
Allrecipes Community Tips and Praise
"I made this yesterday and it was the talk of the party," says Debbie Cash. "EVERYONE loved it. I did not change a thing. One change — I did not layer it but mixed it all together and it was so beautiful mixed together."
"Liked this fruit salad very much," says jjarvis5. "The sauce blended all the fruit nicely yet you still tasted each fruit. I started layering the fruits but when I added the sauce I mixed it all up."
"Salad was delish and very bright and colorful," raves czitnick. "I used tangerine instead of orange segments and it was perfect."
Editorial contributions by Corey Williams
⅔ cup fresh orange juice
⅓ cup fresh lemon juice
⅓ cup packed brown sugar
½ teaspoon grated orange zest
½ teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries
For the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool.
For the salad: Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.